"Dreams can't come true without first dreaming...there is no harvest without first sowing seed"
James J Steele

Quinoa Tabbouleh


Cove Cuisine Salads & Sides




Quinoa Tabbouleh

Quinoa Tabbouleh. Unlike traditional tabbouleh which uses bulgur or couscous, Quinoa is a great substitute for creating a light tasty, and nutritious salad!

Prep Time:  46 min  ~  Cook Time: 15 min  ~  Servings: 6


  • 1/2 cup Quinoa, red or white, rinsed
  • 1/2 cup Lemon Juice, freshly squeezed
  • 1/4 cup Extra Virgin Olive Oil
  • to taste Kosher Salt
  • to taste Black Pepper, freshly ground
  • pinch of Nutmeg, freshly grated
  • 3 bunches Curly Parsley, finely chopped
  • 1/2 cup Mint, finely chopped
  • pint Cherry Tomatoes, quartered
  • whole English Cucumber, diced


  • Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn’t boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow it to cool.
  • Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper, and nutmeg.
  • Combine the parsley, mint, cherry tomatoes, cucumber, peppadews, and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve.


Bon Appetit!

Appetizers ~ Beverages ~ Breads & Bakery ~ Dips, Spreads & Sauces ~ Healing Tonics ~ Salads & Sides ~ Soups & Stews ~ Main Dishes ~ Desserts